This comforting, spiced mash of fork-tender potatoes and creamy chickpeas is just one of many dishes that show up in Cane chef Peter Prime’s take on a Trinidadian lime—a hangout, or in this case, a full-on roti lime feast. As you cook the potatoes, add just enough water so they can steam and turn tender without sticking to the pot. You want the final texture to have chickpeas and broken chunks of potato suspended in a delicious mash. Serve it alongside Fruit Chow, Tomato Choka, Curry Goat, and the main event: the flaky Buss Up Shut Paratha Roti.
Recipe information
Yield
4 - 6 Servings
Ingredients
2
2
2
1
2
⅔
1
1
1
2
Need to make a substitution?
Preparation
Step 1
Heat oil in a medium Dutch oven or other heavy pot over medium-high. Add curry powder and cumin; cook, stirring constantly, until fragrant and slightly darkened in color, about 30 seconds.
Step 2
Add onion, chopped chile, ⅓ cup Green Seasoning, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt to pot and cook, stirring occasionally, until onion is softened and translucent, about 3 minutes. Add potatoes and remaining whole chile and reduce heat to medium-low. Cover pot; cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until potatoes are fork-tender, 30–35 minutes.
Step 3
Add chickpeas, mango kuchela (if using), and remaining ⅓ cup Green Seasoning to pot. Cover again and cook, stirring occasionally and adding a splash or so of water if mixture looks dry or is sticking to bottom of pot, until some of the potatoes fall apart and become creamy, 25–30 minutes. Mix in lime juice; taste and season with more salt.
How it all comes together
Step 4
Use the silky shreds of roti to scoop up all the various curries, chows, and chokas that make up this roti lime feast.
